Easy Cheddar Cheese Bread

I’m so happy to share this recipe for cheddar cheese bread—it’s a crowd‑pleaser that’s soft, cheesy, and perfect with soups or on its own.

Why You’ll Love This Recipe

I adore how this bread comes together quickly with pantry staples. A tender crumb studded with cheddar cheese, fresh from the oven—the aroma alone is irresistible. It’s my go‑to for potlucks, cozy dinners, or just a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all‑purpose flour

• 1 tablespoon sugar

• 2 teaspoons garlic powder

• 2 teaspoons baking powder

• 1 teaspoon salt

• ½ teaspoon baking soda

• 4 tablespoons melted butter, cooled slightly

• 1⅓ cups buttermilk

• 2 large eggs

• 3 cups shredded sharp cheddar cheese

This ingredient list is adapted from a popular quick cheese bread recipe I follow—loaded with cheddar, garlic notes, and baked into a tender loaf

Directions

1. Preheat the oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan.

2. In a large bowl, whisk together flour, sugar, garlic powder, salt, baking powder, and baking soda.

3. Stir in 2 cups of cheddar cheese until it’s evenly coated in the dry mix.

4. In another bowl, beat melted butter, buttermilk, and eggs until smooth.

5. Fold the wet ingredients into the dry mix just until combined—don’t overmix.

6. Pour the batter into the pan, smooth the top, and sprinkle the remaining cheese.

7. Tent the pan loosely with foil and bake 30 minutes. Remove foil and bake another 20 minutes, until a toothpick comes out clean and the top is golden.

8. Cool in the pan for 10 minutes before transferring to a rack to finish cooling.

Servings and timing

• Serves: About 10 slices

• Prep time: 10 minutes

• Cook time: 50 minutes

• Total time: ~1 hour

These times match standard quick cheese bread recipes, including the version from The Salty Marshmallow

Variations

• I sometimes swap in different cheeses—pepper jack for spice, mozzarella for gooeyness.

• A handful of chopped jalapeños or herbs like chives or rosemary add flavor depth.

• Using fresh shredded cheddar (from a block) gives a better melt than pre‑shredded cheese

Storage/reheating

I store leftovers in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. To refresh, I reheat individual slices in a 350 °F oven for about 5–7 minutes—it revives that just‑baked experience.

FAQs

What flour should I use?

I use all‑purpose flour as listed, but some bakers use bread flour for a chewier texture. Either works well.

Can I use pre-shredded cheese?

I prefer freshly shredded cheddar. Pre‑shredded often has coatings that prevent a great melt

How do I know when it’s done?

A toothpick inserted into the center should come out clean, and the top should be golden brown.

Can I freeze the bread?

Yes! Once completely cool, I slice and freeze it for up to 3 months. I pop slices in the toaster or warm oven to enjoy.

Is garlic powder necessary?

It gives a subtle savory depth, but you can omit it or substitute dried herbs like chives or parsley.

Conclusion

This cheddar cheese bread is one of my favorite easy homemade loaves. With minimal prep and simple ingredients, it delivers satisfying flavor and comfort. I hope you love it as much as I do—let me know how it turns out!

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